Rating: 4.45 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.

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  • Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.

  • In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

Nutrition Facts

271 calories; protein 5.6g; carbohydrates 22.1g; fat 18.4g; cholesterol 99.5mg; sodium 862.2mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 5 stars
03/10/2005
very very good! I substituted fresh peas and corn instead of canned and didn't change another thing. My argentine husband LOVED it. Thank you so much for sharing:-) Read More
(24)

Most helpful critical review

Rating: 3 stars
06/22/2007
Good economical salad to bring to a party. A bit dry however. Read More
(7)
29 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/10/2005
very very good! I substituted fresh peas and corn instead of canned and didn't change another thing. My argentine husband LOVED it. Thank you so much for sharing:-) Read More
(24)
Rating: 5 stars
11/20/2006
What a delicious potato salad! I used a frozen mixture of peas and corn for the mixed veggies and I loved the colors they added to the salad. The green olives give the salad a bit of a salty flavor which is outstanding. An unusual but great twist on traditional American potato salad. Read More
(13)
Rating: 5 stars
07/04/2006
I grew up eating this salad and it is just the way my mom used to make it. I do use slightly cooked frozen veggies and works just as well. Read More
(12)
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Rating: 5 stars
05/18/2007
I loved this recipe! Read More
(10)
Rating: 5 stars
08/31/2010
This is about as close to the traditional "Ensalada Rusa" as I've tasted. It's a great companion to the Argentine Asado (BBQ). I personally like more mayo so I increased it to 1 cup. Also the mayo in Argentina is lemony to begin with so the lemon juice here is very important. You can also buy similar Mayo in Latin markets (Mayonesa elaborada con limon). Read More
(8)
Rating: 3 stars
06/22/2007
Good economical salad to bring to a party. A bit dry however. Read More
(7)
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Rating: 4 stars
11/17/2010
My husband really liked this..I felt it needed more seasoning/spices.I thought it was bland..BUT I DID really like the ingredients otherwise...will be making this again...but will add onion salt pepper and maybe a touch of cayenne. Read More
(7)
Rating: 5 stars
01/01/2008
UUMM great recipe almos like my mom's but less original.. i found that using real veggies tastes a lot better.. also i dont like adding mustard but there are many ways to tweak it so it really doesnt matter its better up to your taste.. Read More
(7)
Rating: 5 stars
04/15/2010
This is a fantastic different version of potato salad! I used 1 1/2 teaspoons of fresh dill instead of the dried but that is the only sub. The green olives give this recipe an added kick and work deliciously! Whodathunk to add a can of Veg-All to potato salad? Not me but it works out great! I"ll definately be making this recipe again...thanks! Read More
(6)